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Southwest Red Rice

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  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 6
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This spicy side will turn any meal into a fabulous fiesta!
By Betty Crocker Kitchens
Updated Mar 14, 2010
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Ingredients

  • 1 large red bell pepper
  • 1 to 2 red jalapeño chili
  • 1 small onion, chopped (1/4 cup)
  • 1 garlic clove, finely chopped
  • 2 tablespoons butter or margarine
  • 1 cup uncooked regular rice
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper sauce
Make With
Progresso Broth

Steps

  • 1
    Set oven control to Broil.
  • 2
    Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.
  • 3
    Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.
  • 4
    Cook and stir onion and garlic in butter in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.
  • 5
    Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top with cilantro, sliced ripe olives and spoonfuls of sour cream for a perfect balance of color, texture and flavor.
  • tip 2
    Chilies contain skin-irritating oils, so when preparing them, wear plastic gloves to prevent the oils from getting on your hands.

Nutrition

185 Calories, 5 g Total Fat, 5 g Protein, 31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
470 mg
Potassium
190 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
48%
48%
Vitamin C
56%
56%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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